What is the cocoa percentage of Michigan Cherry 77%?

Michigan Cherry 77% contains 77% cocoa, classified as dark chocolate.

Where do the cocoa beans in Michigan Cherry 77% come from?

The cocoa beans in Michigan Cherry 77% are sourced from Pichincha, Ecuador.

Which cocoa bean variety is used?

Michigan Cherry 77% is made with Nacional cocoa beans, according to the information published for this bar.

How big is a single Michigan Cherry 77% bar?

A single Michigan Cherry 77% bar weighs 50 grams.

What does Michigan Cherry 77% taste like?

Michigan Cherry 77% lists flavour notes of Red Wine, Bright, Bold and Tart Cherry.

Is Michigan Cherry 77% dark chocolate or milk chocolate?

Michigan Cherry 77% is classified on Chof as dark chocolate.

Where can I buy Michigan Cherry 77%?

Michigan Cherry 77% is made by Mindo Chocolate. Mindo Chocolate sells directly through their website at https://www.mindochocolate.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Michigan Cherry 77% in the Chof app.

Chof

Michigan Cherry 77%, Mindo Chocolate | Chof

Mindo ChocolateBean-to-Bar

Michigan Cherry 77%

77% cocoa · dark chocolate · Ecuador

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The Michigan Cherry 77% is a dark inclusion bar crafted with Ecuadorian Nacional cacao, featuring bold notes of tart cherry and red wine.

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About

Michigan Cherry 77%

The Michigan Cherry 77% is a dark chocolate bar that highlights the specific flavor characteristics of the Nacional cacao variety. The base of this bar is sourced from the Pichincha region of Ecuador, known for producing beans that offer a distinct foundation for dark chocolate.

As an inclusion-style bar, it integrates the sharp, fruity profile of tart cherries into the high-percentage cacao base. The resulting flavor profile includes bright and bold acidity, balanced by deeper undertones reminiscent of red wine. This combination creates a contrast between the intense chocolate body and the fruit additions.

The bar is produced in a 50 gram format, making it a standard size for tasting. It focuses on the traditional qualities of Ecuadorian Nacional beans, emphasizing how regional origin and specific additions change the final sensory output of dark chocolate.